This recipe marries the happy bedfellows of braising greens and fatty pork, and then layers them snugly between potatoes. The end result is a sort of crustless pie, made slightly herbal from the addition of fresh sage leaves. It’s a great way to use of all of your summer chard, and it’s on our list.

I have a serious thing for any food topped with a fried egg, a strange kind of disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. Most of my daydreams involve cooking in a yellow-walled kitchen.